Poached smoked haddock

Ideal for food which could fall apart or dry out with harsher cooking methods, poaching can be used for a variety of dishes

Haddock

by Liz O' Keefe |

Serves 2

350g smoked haddock

200ml milk

1 tbsp butter

100g thick yoghurt

3 tbsp double cream

1 tbsp capers

2 tbsp chopped curly parsley, plus extra to garnish

black pepper

crusty bread and steamed spring greens, to serve

large, shallow, lidded saucepan

Place the haddock in the shallow saucepan, then cover with the milk and season with pepper. Simmer, with the lid on, for 8-10 mins until the fish is firm.

Remove the fish from the pan with a slotted spoon and place on a plate.

Bring the milk to the boil, then mix in the butter, yoghurt, cream, capers and parsley. Simmer on a high heat, whisking, for 1-2 mins until thickened. Return the fish to the pan and spoon the sauce over it.

Divide the fish and sauce between 2 serving plates, garnish with the parsley and season with pepper. Serve with crusty bread and steamed spring greens.

More recipes for poaching are in the March 2022 issue of LandScape magazine...

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